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Classic
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page 97
boil, then take them off, and set them by the fire to simmer slowly, till they
are soft enough to admit a fork; (place no dependence on the usual test of their
skin's cracking, which, if they are boiled fast, will happen to some potatos
when they are not half done, and the inside is quite hard,) then pour off the
water, (if you let the potatos remain in the water a moment after they are done
enough, they will become waxy and watery,) uncover the sauce-pan, and set it at
such a distance from the fire as will secure it from burning; their superfluous
moisture will evaporate, and the potatos will be perfectly dry and mealy. You
may afterwards place a napkin, folded up to the size of the sauce-pan's
diameter, over the potatos, to keep them dry and mealy till wanted, this method
of managing potatos, is, in every respect, equal to steaming them, and they are
dressed in half the time.
TO FRY SLICED POTATOS.
PEEL large potatos, slice them about a quarter of an inch thick, or cut them in
shavings round and round, as you would peel a lemon; dry them well in a clean
cloth, and fry them in lard or dripping. Take care that your fat and frying-pan
are quite clean; put it on a quick fire, watch it, and as soon as the lard boils
and is still, put in the slices of potatos, and keep moving them till they are
crisp; take them up, and lay them to drain on a sieve; send them up with very
little salt sprinkled on them.
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Classic
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